Sweet Potato & Zucchini Soup
32 min
Soup
One-bowl / one-pot
Freezer-friendly
Servings
Total
32 minPrep
10 minCook
22 minFree from
soy
peanut
tree nut
sesame
gluten
Ingredients
-
2 tsp (10 mL)olive oil
-
1medium onion, diced
-
2cloves garlic, minced
-
1medium leek, green dark leaves removed, chopped
-
2vegetable bouillon cubes
-
5 cups (1200 mL)water
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1medium zucchini, chopped
-
1medium carrot, chopped
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1medium potato, cut into 1 cm cubes
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1large sweet potato, cut into 1 cm cubes
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½ tspdried rosemary
-
½ tspdried basil
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½ tspcurry powder (optional)
-
⅛ tspground black pepper, to taste
Optional toppings
-
fresh cilantro
Make your own
Directions
- In a large pot on high heat, sauté the onion in oil until lightly caramelized, about 5 minutes. Then add the garlic and leek. Cook for 2 more minutes.
- Add the remaining ingredients to the pot, bring to a boil, then reduce to a simmer. Partially cover and cook for 15 minutes, or until the potatoes are cooked.
- Using an immersion blender, blend some of the soup but allow some chunks to remain. Alternatively, use a standing blender, in which case blending about half of the soup is recommended.
- Taste test, add more seasoning if desired, plate, garnish, and serve while hot. Enjoy!
Storage
- Store in an airtight container in the fridge for up to 4 days, or in the freezer for up to 2 months.
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Let us know what you think
Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
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Discussion & Rating
This is wholesome and delicious! I froze half to enjoy at a later date. I'd love more soup recipes from PUL! ;)
Made this a few days ago. Really nice 🥰
Hello, just tried it for lunch :) super tasty, good, easy, just perfect. I used butternut instead of sweet potatoe.
Really tasty and nourishing. I used coconut milk instead of the soy and added a bit more curry powder. I really liked blending half the soup and leaving the rest chunky. It was really good!
Really tasty soup, I accidentally used curry powder that was too spicy for me so beware haha!
I added some vegan soy cooking cream that doused the fire :)
It is also pretty good served chilled. I agree that it can be a great base for varying the herbs. My first attempt resulted in cutting the veggies too small and over blending. So, I nuked and added some sweet potato chunks that were perfect for spooning.
Absolutely amazing! Such delicious flavors.
I love soup and eat it any time of year, even in summer. I just made this and it was so good - I just had to add a little more of the herbs and it was super satisfying :) I've made a few of the recipes from your site already and was never disappointed - thank you Sadia :)
This was a perfect, easy soup. I doubled all of the spices because i like big flavors and ate along with some sourdough bread. The flavors only got better when eating the leftovers! I prefer a smooth soup so I went ahead and blended it to a purée. This was a great first recipe for me to try off your site, and I'm making another one tonight (stuffed bell peps). Cheers
A very warming & delicious soup, but still quite easy to make. I really enjoyed it.
My absolute favourite soup 🤗 Thank you Sadia for this amazing recepie ♥️ I have made it on several occasions, my friends and family also loved it. Even good for babies ☺️
This was so yummy, thanks for this recipe!